Ingredients
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2 cups all-purpose flour
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¾ cup granulated sugar
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1 tbsp baking powder
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½ tsp salt
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1 cup milk (dairy or plant-based)
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⅓ cup vegetable oil or melted butter
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2 large eggs
Instructions
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reheat oven to 375°F (190°C) and line a muffin tin with paper liners or grease it.
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In a large bowl, whisk together flour, sugar, baking powder, and salt.
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Add milk, oil (or melted butter), and eggs to the dry ingredients. Stir gently until just combined — don’t overmix.
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Divide batter evenly among the muffin cups, filling about ⅔ full.
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Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
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Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
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For extra flavor, fold in ½ cup berries, chocolate chips, or nuts before baking.
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Muffins keep well in an airtight container at room temperature for up to 3 days.
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To freeze, wrap individually and thaw at room temp or toast to refresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg